8 Unique Ways To Cook With Mushrooms

There are so many mushroom types out there and endless ways you can cook them. That’s why we decided to choose some of our best mushroom recipes for you so that you have a nice head start. 

But first, here are the most important mushroom types you can work with. And here is the best way to keep them fresh for a longer time. And, at long last, we want to tell you how you can sidestep some possible mushroom cooking mistakes you might run into.

8 mushroom recipes to cook right away

1. Mushroom and chicken stew

Care for a protein-rich low-carb stew, anyone? Toss chicken breast, brown mushrooms, spices, and some veggies into the pot and from there it’s roughly 1 hour of simmering and occasional stirring which will end up in a meaty and warming dish.

2. Three-mushroom soup

Oh, look, another mega-delicious creamy soup! It is packed with vegetable proteins brought in by the Champignon, Pleurotus, and Shimeji mushrooms. Umami-rich, onion-smoky, and soft, this should be enjoyed while warm.

3. Mushroom-stuffed tomatoes

Serve this vegetarian dish warm or cold, as the main course, as a starter, or even as a side. Regardless, it is protein-rich, low-carb, and delicious. Although most of the pulp gets scooped out and discarded (we’ve gulped down ours!), the tomatoes retain their juiciness. Enjoy them and their cheesy mushroom filling.

4. Mushroom frittata muffins

These protein-rich delicious bites are a wonderful way to start your day. To get these savory frittata muffins on your table you need to saute some mushrooms in smoky onion and olive oil. Then bake this mixture into a cheesy flourless egg batter. Our advice: use bigger muffin pans, much bigger.

5. Bacon and chanterelle mushroom tagliatelle

There is no limit to the degree of deliciousness the bacon pasta can reach. And no stop as to how much you can improve this scrumptious combination even more. Cooked in butter and paired with meaty Chanterelle mushrooms, the irresistible bacon with tagliatelle is truly delicious.

6. Cheesy mushroom burgers

Everybody knows how tasty the burgers can be, but this one crosses the line! The crunchy crust and crispy bacon tossed into the extra-cheesy mayonnaise mixture will convince you. Trying this nutritious and protein-rich mushroom burger is a must.

7. Creamy mushroom-barley pilaf

Pilaf or pilau is a dish, originating from the Indian subcontinent. It’s hearty and warming being the perfect choice on a cold winter day. To have diversity into your diet, opt for barley instead of rice for this pilaf.

8. Cheesy spinach squares with pickled mushrooms

Share this smoother version of the puff pastry squares with your friends. It’s a cheesy finger-food that may be perfect for a soiree. The filling has sour cream, ricotta, and cream cheese. The pickled mushrooms bring a welcomed tangy touch.

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Article by Ruxandra Grecu from So Delicious. View the original article here.

Health Science

Study Suggests That Eating Mushrooms Could Help Prevent Brain Function Loss

Photo: So Delicious

New research says that eating mushrooms might have a huge impact on the risk of having cognitive impairment.

The study was conducted by The National University of Singapore on a group of senior citizens and the results are quite intriguing. The seniors who ate mushrooms twice every week had 50 percent reduced odds of having mild cognitive decline. This is not the first research to look at the health benefits of mushrooms. Two years ago, a different team of researchers discovered that fungi are very rich in two types of antioxidants, with anti-aging effects.

Eating mushrooms – how much every week?

And now the research in Singapore, conducted over a six-year time frame comes to reinforce that idea. The seniors who ate two portions of cooked mushrooms a week were half as likely to have mild cognitive impairment or MCI than the seniors who ate mushrooms less than once a week. One mushroom portion means three-quarters of a cup of cooked mushrooms, about five ounces (150 grams). Even smaller portions help with cognitive decline, so get on that bandwagon, as soon as possible!

And when it came to the study participants, the cognitive impairment risk was independent of other factors such as age, gender, education, smoking or non-smoking, consuming alcohol, the propensity for hypertension, diabetes, heart disease, exercise or lack thereof, and social life.

So, what is MCI, you might ask? The Alzheimer’s Association describes it as a “slight but noticeable and measurable decline in cognitive abilities, including memory and thinking skills”. People who have it have a higher risk of developing dementia or Alzheimer’s.

So if you want to keep your cognitive function as sharp as possible, you should really get into the mushroom game. And if you’re planning on making that a bigger part of your menu, check out these mushroom cooking mistakes. So which mushrooms should you have? Here are the most popular types!

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

Hacks Recipes

4 Mistakes We All Make When Cooking Mushrooms

Photo: Gaus Alex // Shutterstock

Love mushrooms but can’t quite cook them to perfection? Learn what mistakes to avoid when cooking mushrooms to get the most out of your flavorful fungi.

Mushrooms are a fantastic way to add a savory nuance to your favorite chicken dinners. They’re quick and easy to cook and bring so much flavor to a dish. But you may be surprised to find out there’s a knack to cooking mushrooms. Thankfully, learning the ins and outs of cooking these humble fungi couldn’t be simpler.

1. Washing them

Whether you’ve picked up an assortment of wild mushrooms from your local farmers market or grabbed a container from the supermarket, odds are your fresh fungi will have bits of dirt clinging to their caps. Of course, you’ll want to remove the dirt, but don’t wash them. Mushrooms are mini sponges that soak up every bit of liquid they come into contact with.

What to do instead? Brush the dirt off with a damp paper towel. You can also pick up a mushroom brush, which is specially designed to remove dirt without damaging the cap.

2. Cooking over low heat

If you’ve ever sautéed mushrooms, you’ll know that they give off a lot of water in the pan. To avoid sad, wet mushrooms, crank up the heat to allow this water to evaporate. It may take a few minutes, but be patient—the results are worth it.

3. Skimping on cooking oils

We’ve covered mushrooms’ sponge-like qualities, so you won’t be surprised to learn that they’ll quickly soak up oil or butter as well. Don’t be afraid to give your mushrooms a generous dose of cooking fats and add more as needed. This gives them a lovely brown color no one can resist and infuses them with extra flavor—ideal if you’re whipping up a mushroom-based sauce.

4. Overcrowding the pan

Too many mushrooms in your pan means they’ll steam, not sauté. Be sure you’re using a large enough pan and don’t pack them in. For instance, if I’m adding mushrooms to a bolognese, I always cook my ‘shrooms separately from my other veggies to allow all that water to evaporate. These fabulous fungi need space to breathe.

Ready to master the mushroom? Try one of our top recipes for mushroom lovers.

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Article by Camille Berry for Taste of Home. View the original article here.

Hacks Recipes

How To Cook With 10 Different Types Of Mushrooms

Photo: So Delicious

There are so many mushroom types and endless ways you can cook them. We’re here to talk about the most popular ones. Some of them are wild species, but most of the following are cultivated mushrooms. But all are amazingly tasty and I’ll tell you their best uses in the kitchen. 

If I’m ever going to write a children’s book, I think my characters will be mushrooms. They have personality, they come in different shapes, they’re amazingly cute and I do feel attached to some of them. Let me explain. Everything started – of course! – in my childhood, when I used to take long walks on the field behind my house after rainfall. Some of the treasures I would find at that time were wild mushrooms and eggs. It was such a joy to come home with my top folded like a bag, full of chanterelle or other wild mushrooms, like fairy ring mushrooms or honey mushrooms. Sometimes I was so lucky that I even found wild morels, one of the most desired wild mushrooms in the world! This could even be the beginning of my mushroom storybook.

Even if you don’t have a place of your own to pick wild mushrooms, you can enjoy many of them, because mushrooms are cultivated in at least 60 countries. China, Italy, the United States, Netherlands, and Poland are the top five producers.

Mushrooms are high in fiber and vitamins. They’re very versatile and a good source of protein for vegetarians. With so many types of mushrooms, the recipes are endless. Here are the most common 10 mushrooms and some of their characteristics.

10 of the most common mushroom types

1. White button mushroom

Mushroom Types and Their Best Uses

Also known as: able mushroom, cultivated mushroom, button, table mushroom, and champignon mushroom.

Agaricus bisporus is an edible mushroom which has two color states while immature – white and brown – both of which have various names. When mature, it is known as portobello mushroom.

White button mushroom is the immature and white variety. It’s the most common and mildest-tasting from all the mushroom types.

90 percent of the mushrooms we eat are of this variety. Its flavor is mild, and that makes it more versatile. It can be eaten either raw or cooked and works well in soups, stews, salads, and on pizzas.

2. Crimini mushroom

Mushroom Types and Their Best Uses

Also known as: when immature and brown, Agaricus bisporus may be known as Cremino mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, classic brown mushroom, or chestnut mushroom.

Criminis are young portobello mushrooms, also sold as baby portobellos, and they’re just more mature white button mushrooms. Crimini and white button mushrooms are interchangeable. They are similar in shape, but may be slightly bigger in size and darker in color: crimini have a light shade of brown.

3. Portobello mushroom

Mushroom Types and Their Best Uses

Also known as: field mushroom, or open cap mushroom.

Mushrooms of this variety are as wide as the palm of your hand. Portobello mushrooms are dense in texture and have a rich taste. In Italy, they’re used in sauces and pasta and make a great meat substitute. Also, if you want a bread bun-substitute, you can even use the mushroom’s flat cap. They’re perfect for grilling and stuffing.

4. Shiitake mushroom

Mushroom Types and Their Best Uses

Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.

Shiitake are mushrooms that grow mainly in Japan, China, and Korea, which is one of the reasons they are so predominant in Asian cuisine. In Japanese, shiitake means ‘oak fungus,’ but these days most shiitakes are cultivated. They have a light woodsy flavor and aroma, while their dried counterparts are more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried.

5. Oyster mushroom

Mushroom Types and Their Best Uses

Also known as: Pleurotus, tree oyster, angel’s wings, pleurotte en huître, abalone mushroom.

Oyster mushrooms are a species of Pleurotus and they can be found in the wild, growing on the sides of trees. Nowadays they’re some of the most commonly cultivated edible mushrooms in the world. The king trumpet mushroom is the largest species in the oyster mushroom genus.

They are simple to cook and offer a delicate and sweet flavor. They’re used especially in a stir-fry or sauté because they are consistently thin, and so will cook more evenly than other mushrooms.

6. Enoki mushroom

Mushroom Types and Their Best Uses

Also known as: Enokitake, enokidake, futu mushroom, winter mushrooms, winter fungus, golden needle mushroom, or lily mushroom.

Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. They’re good raw and they’re common in Asian cooking. Because they’re crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes.

7. Chanterelle mushroom

Mushroom Types and Their Best Uses

Also known as: Golden, yellow, chanterelle, egg mushroom, girolle, pfifferling

Chanterelles are among the most popular species of wild mushrooms. They are orange, yellow or white, meaty and trumpet-shaped. Because they’re difficult to cultivate, chanterelles are usually foraged in the wild. They’re common in many European cuisines, including French and Austrian, and are also native to the United States.

Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. They are delicate in flavor and texture, work well fried or sautéed in butter, oil or cream. You can use them as a starter topping, on bruschetta or you can combine them with eggs. They also go well in soufflés, cream sauces, soups, or pasta.

There also are black trumpet mushrooms, also known as black chanterelle, horn of plenty, or trumpet of the dead. Black trumpets have a rich, smoky flavor and notes of a black truffle mushroom when dried.

8. Porcini mushroom

Mushroom Types and Their Best Uses

Also known as: Porcino mushroom, Cèpe, bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, or penny bun.

A meaty mushroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Fresh porcinis aren’t as easy to find in the United States, but dried ones are easily reconstituted by soaking in hot water for at least 15 minutes before cooking with them. They’re good sautéed with butter, ground into pasta, in soups, risottos, and in many other dishes. They are also one of the few mushroom species pickled and sold commercially.

9. Shimeji Mushroom

Mushroom Types and Their Best Uses

Also known as: Several species are sold as shimeji mushrooms, including buna-shimeji, and bunapi-shimeji.

Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste. Its bitterness disappears completely when cooked, and the mushrooms turn slightly nutty in flavor. This is one of those mushroom types that works well in stir-fried dishes, in soups, stews, and sauces.

10. Morel Mushroom

Mushroom Types and Their Best Uses

Also known as: morchella.

Out of all the mushroom types, these distinctive fungi have a honeycomb appearance on their cap. Morels are prized by gourmet cooks, particularly in French cuisine, because they are super savory and delicious. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular in North America, Turkey, China, the Himalayas, India, and Pakistan, where these highly prized fungi are found in abundance.

One of the best and simplest ways to enjoy morels is by gently sautéeing them in butter, then season them with salt and pepper. They are a little chewy and taste great. Serve them with meat and poultry, or add them to soups, or in pasta fillings.

Check on our mushroom recipes to get inspired!

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Article by Raluca Cristian from So Delicious. View the original article here.

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15 Foods You Either Loved or Hated Growing Up

Growing up, everyone had drastic opinions about food — maybe all things, if we’re being honest here. As kids, we’d take one bite of a meal and declare it to be the only food worth eating ever again, or we’d sniff something on our plate and knew it to be non-edible slop that had been served to us for reasons beyond our understanding. We weren’t exactly known for our nuanced palates.

But it’s not like kids agreed on what those foods were. We didn’t have nationwide or global meetings deciding which pizza toppings were good or bad. Weirdest of all were the foods that offered no middle ground whatsoever. They were the foods that no one was simply “meh” about. Throughout our childhood, these were foods that we either super absolutely loved or very much absolutely hated. Let’s look at those top contenders of what drove us wild, whether good or bad. Let’s celebrate that divide!


A meal that could arguably drum up suspicion from the get-go, casserole has a history of being a thick, creamy jungle of who knows what. However, sometimes it could just be a savory cascade of all your favorite goodies inside a deliciously layered festival of flavor.

Brussels Sprouts

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Well, well, well… look what food’s become the big ticket item in hip gastropubs these days, the food that was steamy, bland nonsense back in the day. This is a food that sincerely, wholly depends on who’s at the kitchen’s helm. It could either be crispy Heaven or boiled Hell.


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A loaf of meat? Incredible. A loaf of meat? Gross. Yes, this truly drove a wedge between families, as some would consider it a mysterious piece of meat combo that could get you insanely sick or a wonderful combination of all things savory.

Banana Pudding

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A relic leftover from the era when suburbia exploded, this recipe features a crazy amount of cream (just as a lot of things did back then). Not everyone was into that as youths. In fact, some kids hate biting into such floofy nonsense, only to get a bite of a Nilla Wafer, which wasn’t exactly Oreo. But then there were those who adored banana pudding. It was unique! It was carefree sugary mania! It tasted like a season that didn’t exist! In short, it was paradise found.


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This one definitely carries over into adulthood, with some of the kids who hated mushrooms turning into fungi lovers. Growing up, this could make or break pizza. They could be tolerated or savored in soups. It was sibling against sibling, spouse against spouse; rare was it for an entire household to agree if mushrooms were good.

Goat Cheese

When it comes to tang, goat cheese would basically slap around your tastebuds. You were just trying to enjoy your pizza, sandwich, or what have you, and in came this flavor that was super tangy aggressive and entirely without chill. But for others, it was such a weird, unique flavor you couldn’t help but love it. Goat cheese took otherwise predictable meals and gave them a tangy, cheesy twist. It was always just the right amount too, so it never got to be too wild.

Black Licorice

To you, this was either a lie posing as candy or a very unique sweet treat that not enough folk appreciated. Some argued it was for old people; some argued that most people’s mouths are just broken. It was either a pungent funk or a pleasant surprise. No one will ever agree and we’ll fight about black licorice until we’re all dead.


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These remain insanely divisive, but everything was magnified when we were kids. For the most part, these were too weird to add to anything and even stranger to add little fish to the most sacred of all kid’s meals — pizza. But to those craving salty meat, what delivered like anchovies? Plus, they always came in a bunch, so it felt like a relentlessly giving snack.

Nilla Wafers

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These always seemed like adult cookies, like the kind of sweets people who never lived enjoyed. They’d eat these for some reason, even though ice cream sundaes and every kind of candy bar existed. But, on the other hand, these were still cookies and cookies are chill and can always be dunked in milk and make your day right.


Ah yes, the coconut wars of our youth, where it could ruin Halloween or save a birthday cake. If you were anti, you’d take a bite of something and a slow realization would sweep over you as you spit out everything in your mouth. It wasn’t ever sudden. If you were pro, then you licked your lips and would accidentally eat, like, five helpings of anything with coconut. That was like consuming summer and feeling the sunshine course through you.

Blue Cheese

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Sure, the idea of eating moldy cheese outright sounded unappetizing for some (insane even), but for others, blue cheese brought with it a pure, scrumptious, wild tang. There was no taming it and no one who loved it would’ve want to anyway. But the naysayers wouldn’t come near it.


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Not everyone loved the jiggly sensation of whatever alien life form Jell-O counted as. Some found it unnerving at best and just a waste of time and energy otherwise. And yet, the other half of youngins were crazy all about it. Any flavor ruled; all of it was good. Somehow it felt like a health food you could play with?

Cream of Literally Anything Soup

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You’re born with the cream-of-soup gene or you aren’t. One person’s trash is another person’s treasure. What may feel like eating soapy sewage to one individual may seem like devouring a warm sweater for your stomach on a cold day. And so on and so on.


This one can be blamed on simple science. According to SciShow, for an estimated 4-14% of the population, cilantro can taste like soap, due to a group of olfactory-receptor genes called OR6A2. It picks up on aldehyde chemicals, which are found in both cilantro and soap. However, to everyone else, cilantro is an amazing addition to anything from tacos to soups to pastas and it should be celebrated accordingly.


With strange foods, polarizing opinions seemed inevitable. But a raging debate over bananas never made sense to me, and yet I saw it happen time and time again in my youth. I would watch someone bite into the long, yellow fruit like a monster and laugh about how good it was and then I’d behold a livid other person wanting to watch a world of banana-lovers burn to the ground. One day, there will be a war. Which side will you be on?


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Tech Company Says You Can Use Pizza Toppings To Unlock An iPhone X

FaceTec, a biometric security company that’s working on their own facial recognition app, ZoOm, has found a shockingly easy way to hack into the new iPhone X’s Face ID recognition app.

FaceTec conducted an experiment with a “sleeping” iPhone X owner and placed numerous pizza toppings on their eyes, such as olives, mushrooms, and pepperoni, to easily hack into what Apple promoted as a “secure and private new way to unlock, authenticate, and pay.” As shown in the video, the iPhone opens right up as soon as it recognizes the toppings as the owner’s eyes.

Doesn’t really seem so secure or private if it can be fooled by some food.

According to the video, some other ways to hack into an iPhone X is to place bottle caps or printed paper eyes over the eyes of a sleeping owner.

So you’ve been warned, iPhone X owners. With the way the Face ID is set up now, you may want to rethink ordering that pizza around nosy folks if you’re planning to pass out anytime soon after.


Beefy, Cheesy Breakfast Pockets Are The Perfect Breakfast On-The-Go

Setting out to reinvent classic breakfasts, celebrated Instagram bro-chef Josh Scherer, aka Mr. Culinary Brodown, set out to class-up the pop tart we all know and love.

Imagine a flaky puff pastry filled to the brim with Ground Beef, onions, mushrooms, eggs and cheese. Then imagine eating this pop tart-esque treat in the car on your morning commute and you’ll have Josh’s incredibly delicious and easy recipe, the Beefy, Cheesy Breakfast Pocket:


Cooking Time: 40 minutes


1 lb. Ground Beef (93% lean or leaner)

1 tbsp oil

½ minced white onion

3/4 cup sliced button mushrooms

1 tsp ground sage

1 tsp smoked paprika

Salt and pepper to taste

4 large eggs

1 box (2 sheets) store-bought puff pastry

1 cup shredded, reduced-fat Monterey Jack cheese


– Heat 1 tbsp oil in a large non-stick saucepan on medium-high heat, then add minced onions, mushrooms, and Ground Beef. Sauté for 15 minutes, or until beef and veggies are cooked through then add sage, paprika, salt and pepper.

– Reserve beef and veggie mixture in a bowl and set aside. Whisk together your eggs, season with salt and pepper, then scramble over medium heat in a nonstick pan. Set aside.

– Heat your oven to 400°.

– Roll out the store bought puff pastry on a large cutting board dusted with flour. Cut out 8 separate 4-inch by 6-inch squares of dough.

– Lay down ¼ cup of shredded cheese into 4 dough squares then evenly distribute your scrambled eggs and beef mixture on top. Lay a second sheet of dough on top of each half-formed tart, then use a fork dipped in water to seal all the edges.

– When the tarts are sealed, cut three slits in the top of the dough so steam can escape, then carefully place them on a parchment paper lined baking sheet, and bake for 10-15 minutes or until golden brown.

– Allow the tarts to cool, then wrap in plastic wrap and put in the freezer. Microwave for 60-90 seconds to reheat in the morning.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff. 


7 Superfoods That Can Reduce Stress


We all need a little boost in our lives. Whether you are upset about a test you took, stressed about an upcoming event, or just generally feeling lethargic, we all rely on certain coping mechanisms to make us feel better.

That mood boost may come from your friends, a physical activity, or some alone time, but in some situations these may not be options. Instead, turn to the most reliable and well known comforting agent of all–food.

Rather than turning to popular college eats like pizza or ramen noodles that are sure to leave you feeling tired and unfocused, stock your room with these superfoods that will leave you feeling satisfied and energized.

So get munchin’, Superman.


1. Coffee


Photo by David Whinery

Yes, that may be a given, but the reason may not be what you initially think. Caffeine has been proven to increase the brain’s access to dopamine and serotonin. These are chemicals that signal your brain to be happy. Hence, the term “caffeine high.”

2. Walnuts and Flax Seeds


Photo by David Whinery

These contain alpha-linolenic acid, which is linked to dopamine and serotonin release in the brain. When released, dopamine is what makes you feel joy, and serotonin inhibits your feelings of anger and aggression.


3. Pomegranate Juice


Photo by David Whinery

Its powers decrease blood pressure, anxiety, and depression.

4. Yogurt


Photo by David Whinery

The probiotic bacteria in your yogurt is the same kind that lives in your intestines. These organisms communicate with your brain, letting it know your body is doing A-okay.


5. Mushrooms


Photo by David Whinery

Shrooms contain elements (if you have or are currently suffering through chemistry you will be familiar with these) named selenium and magnesium that are known to uplift moods.


6. Apricots


Photo by David Whinery

These little guys, dried or fresh, contain vitamin B6 and other antioxidants that  are linked to increased mood.


7. Chocolate


Photo by David Whinery

Another popular go-to for it’s mood boosting powers. It contains polyphenol, which–believe it or not–mimics the effect of marijuana.

So next time you’re feeling rotten, turn to your fridge for that brain power you’re searching for. If you ever just so happen to be abroad and searching for more food for your feelings, check out these Barcelona happy pills.

Still hungry? Check these out:

Original post written by Kenzie Koss for Spoon University